Ingredients :
- Graham cracker crumbs: 1 cup
- Granulated sugar: 2 tablespoons (for crust)
- Unsalted butter: 4 tablespoons, melted (for crust)
- Cream cheese: 8 oz, softened
- Granulated sugar: 1/4 cup (for cheesecake filling)
- Vanilla extract: 1/2 teaspoon
- Large egg: 1
- Sour cream: 1/4 cup
- Ripe peaches: 2, peeled and diced
- Brown sugar: 1/4 cup
- Cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Unsalted butter: 2 tablespoons, melted (for peach cobbler topping)
- All-purpose flour: 1/4 cup
- Rolled oats: 1/4 cup (optional, for extra texture)
- Whipped cream: For garnish
- Cinnamon: A sprinkle, for garnish
Instructions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
- Bake the crusts for 5-7 minutes until lightly golden. Set aside to cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract, egg, and sour cream, and continue to beat until creamy and well combined.
- Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.
- In a separate bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Mix until the peaches are well coated and the topping has a crumbly texture.
- Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.
- Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.
- Remove from the oven and allow to cool completely in the pan.
- Once cooled, chill the cheesecake cups in the refrigerator for at least 2 hours before serving.
- Top with a dollop of whipped cream and a sprinkle of cinnamon for garnish.
